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STEWED PAUA (NZ)
Amount Measure Ingredient -- Preparation Method-------- ------------ ---------------------------- 6 lg Paua 1 lg Onion 2 tb Flour 2 c Water 2 tb Butter 1/2 ts Salt
1. Remove the paua from it's shell with a sharp knife. Cut away the pewa or soft part of the paua (this may be used for soup). Press out the two teeth from the mouth. 2. Dice the paua and the onion. 3. Fry the onion in butter until it is cooked and then add the diced paua. 4. Cover with two cups boiling water and simmer gently until it is cooked. 5. Mix salt and flour with a little water to make a smooth paste and then thicken. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle
Whether you're looking for the family or just for yourself, here is a selection of quick and easy everyday beef and lamb meals.
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Sift the flour and salt. Rub in the Crisco and butter until a sandy texture is reached. Make a hollow in the middle and add water. Handle as little and as lightly as possible. Wrap in grease proof paper and refrigerate for 24 hours. Now it's ready to use for the Cornish Pasties..
Roll out pastry to approx 1/8" thick, cut into 5" diameter rounds, I cut around a dessert dish, moisten the filling with a little water and place a generous spoonful in the middle of each round. Make sure it is in a pile not flattened out. Moisten the edges of the pastry with beaten egg. Fold in half and flute the edges.
Now stand them up so the fluting is a cross the top, and push with your fingers to make the join into a wavey seam. Boy.. thats hard to try and explain without being able to show you...Mind you that part is only for looks! Brush the outside of each pastie with beaten egg, and cook at 275 degrees for 3/4 hr to an hour. When cooked, pastry should be nicely browned. Shared by Jo Sheckman * The Polka Dot Palace BBS 1-201-822-3627.
Then why not sit backand relax, and leave all the planning and arranging to the best New Recipes Zealand?
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